User Actions

Polish Rugelach

This cookie is popular in most of Eastern Europe. It features a tender pastry and, in this rendition, a delicious not-too-sweet cranberry and walnut filling. The cookies are formed by rolling up triangles of the pastry into small crescents.

Advertisements

Preparation

Make dough:

Using electric mixer, beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)

Position rack in center of oven and preheat to 350°F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2-inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

Recent Reviews

This recipe makes perfect cookies! For the filling I use finely chopped apricots instead of cranberries. I always just use cheap cream cheese instead of neufchatel and the result is still super tasty. There are pictures of these cookies and the preparation process on my blog: http://phdprocrastination.wordpress.com/2011/12/06/im-a-rugelach-monster/

A Cook from Victoria, B.C. /

Flag if Inappropriate

Great cookies and fairly easy to make. I used cream cheese and they worked out fine. Also, don't overfill because the nut mixture will bubble out and make the cookie look messy, although they will still taste delicious!

tamaraweber /

Flag if Inappropriate

I havent actually made this rugelach but it is almost identical to my favourite recipe in Gourmet 1994 Dec p 206....just add 2 egg yolks and 1/2 tsp of vanilla to the dough and you have it!

A Cook from Oakville, Cda /

Flag if Inappropriate

I have already made this recipe 3 times and everybody in my family keep on asking me to do it again. Not only is it easy to make, but the filling can be anything one can think of. Just don't worry if the rugelach doesn't look exactly perfect - it still tastes good.

Yelena1313 from Denver, CO /

Flag if Inappropriate

The dough for this cookie is wonderful, and lends itself well to a variety of fillings. I've made the rugelach as described (which was outstanding) as well as experimented with different fillings. One I'd recommend: canned poppy-seed filling, 2tbsp melted butter and 1/4tsp ground cardamom. Wonderful!